Middle Eastern Aubergine Pies

Name: Middle Eastern Aubergine Pies
Prep time: 40 min
Cook time: 2 h
Total time: 2 h
Yield: 4 portions
Ingredients: 1 tsp dried instant yeast; 1 tsp sugar; 50 g olive oil; 125 g water; 250 g strong white bread flour; 2 ½ tsp fine sea salt; 1 Tbsp ras el hanout; 700 - 800 g aubergines; ground black pepper; 1 - 2 preserved lemons; 1 garlic clove; 50 g pitted black olives; 10 g fresh parsley leaves; 400 g tinned chopped tomatoes; 1 Tbsp tomato purée; ½ tsp ground cinnamon; ½ tsp ground ginger; ½ tsp smoked paprika; ½ tsp ground cumin; 2 Tbsp pistachio nuts, unsalted, shelled